I’m in for sure!!
What is the curing technique that you use?
I use a salt cure which has some pink curing salt mixed in. You can get all scientific and measure the quantity of salt (I believe (.25% of the weight of the meat). Or, do what I do, just cover the bacon evenly. If you measure it, you do not have to worry about keeping it in the fridge too long and have it be over salted. Anyway, place in a ziploc and put in the fridge. You want to flip it every day so each side soaks in the salty brine that gets created. Usually it takes about seven days to cure. You will know because the bacon should start to feel a bit firm when you press it. I think that means that the water has been pulled out. Remove from ziploc and place on rack in the fridge for a day. This will dry it out a bit giving the bacon a bit of that leathery feel on the outside.
Then into to the smoker at 225 degrees until the center of it hits a temp of 150 degrees. Remove and let it cool to room temp. Then enjoy.
I am to the point now that I just as for a whole slab of pork belly, including the ribs that are on it. I trim off the ribs and smoke those separately. I end up with 15 pounds or so of bacon. Cut it into large chunks wrap and freeze. Ya, we eat a lot of bacon.